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Eggplant, Tomatoes, Zucchinis With D’Iberville Napoleons

Eggplant, Tomatoes, Zucchinis With D’Iberville Napoleons


4 portions

Ingredients

  • 1 small eggplant, sliced
  • 1 zucchini, cut into thin slices
  • 1 garlic clove, chopped
  • 15 ml (1 tbsp.) chives, chopped
  • 15 ml (1 tbsp.) thyme, chopped
  • 15 ml (1 tbsp.) flat-leaf parsley, chopped
  • 125 ml (1/2 cup) olive oil
  • 115 g (4 oz) Le D’Iberville, cut into thin slices
  • 1 red tomato, sliced
  • 4 sundried tomatoes, chopped
  • Salt and freshly ground pepper

Preparation

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  • Place the eggplant and zucchini slices, garlic and herbs in a bowl. Cover well with olive oil. Season with salt and freshly ground pepper.
  • Preheat the BBQ grill.
  • Grill the eggplants and zucchinis. Set aside.
  • Divide the eggplant slices on a barbecue-safe baking sheet. Layer them with cheese, tomato and zucchini slices. Repeat the process, finishing with the cheese to assemble 4 napoleons.
  • Put it back on the barbecue grill for a few minutes until the cheese is melted.
  • Put the napoleons on plates.
  • Drizzle with olive oil, top with sundried tomatoes and season with salt and freshly ground pepper.

You can use this cheese for this recipe

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines